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1 tbsp olive oil
6-8 pork sausages, lightly pricked
1 large onion, peeled and cut into wedges
3-4 garlic cloves, peeled and chopped
175g/6oz piece unsmoked bacon, trimmed and diced
400g/14oz can chopped tomatoes
150ml/1/4pt stock
1 tbsp Tate & Lyle Black Treacle
200g/7oz can red kidney beans, drained and rinsed
300g/10oz canned cannelloni beans, drained and rinsed
1-2 tsp Worcestershire sauce
salt and freshly ground black pepper
2 tbsp freshly chopped parsley
freshly cooked creamy mashed potatoes and green vegetables to serve
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Instructions
- Preheat oven to 180°C/350°F/Gas Mark 4, 10 minutes before cooking. Heat the oil in a frying pan and brown the sausages all over then remove from the pan and cut into chunks. Reserve. Add the onion, garlic and bacon to the pan and sauté for 5 minutes.
- Place in an ovenproof casserole dish then pour over the contents of the can of tomatoes, the stock, black treacle then stir in the beans and Worcestershire sauce. Add seasoning to taste then cover with a lid and cook in the oven for 40-50 minutes or until cooked.
- Sprinkle with the chopped parsley and serve with vegetables.
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